Bacon Cheddar Chive Petite Scones

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Anytime I can throw bacon, cheese and onions in something, I will. I wanted to dabble in savory scones for quite some time but just hadn’t found the time or occasion. So when I had the opportunity to cater a large lunch recently, I knew my time had come. I didn’t put these bacon cheddar chive scones on the proposed menu, I wanted these nuggets to be a happy surprise. My jazz hands, if you will.

I thought I could just use my normal scone recipe and they’d be perfect, right? Nope. Not at all. They were dry. I loathe a dry scone. The only thing that was different was the amount of sugar I put in (I only used 2 tablespoons on the first go)…could that be it? I have no idea. But I added more fat. Because that always livens up flour. And then I added more of everything. Hella more of everything. And boom. Just like that. Stuck the landing.

These bacon cheddar chive scones are B E G G I N G for a glass of chardonnay. If we were making these together, we would celebrate by getting a bottle of Liquid Farm Chard, sitting in the backyard, noshing on a plate of scones and watching my chickens. We’d make imaginary bubble quotes about what they’re thinking. It sounds stupid, but it’s hilarious. Another bite. Another sip of wine. Laugh. Perfect. Summer. Day.

Quick Refresher on Scone-Making Tips:

  • Have your cold ingredients (cream, eggs, butter) cold. Don’t let them sit in the summer heat getting all cozy.
  • Mix the butter until it’s about pea-sized…no more.
  • After you’ve added the cream-egg combo, mix with a light hand. I know everybody and their mother wants you to put it on a floured surface and knead. Don’t. Drizzle the liquid in and then fluff around with your fork until a craggy ball starts to form. Then, heavily flour your hands, and get in there and (gently) force the issue.
  • Before a complete ball forms, shove in your add-ins: cheese, chopped bacon and minced chives. You might want to give it a couple of kneads with the palm of your hand to force the goodies in there.
  • Eyeball dividing up the dough. This recipe will weigh about 2 pounds when the dough is done. Thus each round should be about 1 pound. This note is for anyone that wants to get technical on things. I’m digging your style.
  • Freeze your dough! Freeze for a minimum of 30 minutes to overnight. This will help their rise to be nice and consistent…plus they will be easier to cut.
  • Cut straight down with your knife and pull right back up. No seesaw action…it will make the sides look all dumpy and not crisp. I want hospital corners people!
  • These are best served about 30-60 minutes after they’ve come out of the oven. So keep them frozen (wrapped in plastic wrap, then foil and then a resealable freezer bag) until you’re ready to bake them.
  • I’ll include all of these notes in the instructions below… Have I forgotten anything?
  • Don’t forget to pick up wine at the store. We’re out. Thanks.
bacon + cheddar + chive petite scones | displacedhousewife

Bacon Cheddar Chive Petite Scones

Makes 16 Petite Scones


  • 1 1/2 cups cake flour
  • 1 cup all-purpose flour, 3 tablespoons (plus extra for your hands & shaping the dough)
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder (use double-acting, aluminum-free)
  • 1 1/2 teaspoons fine sea salt (plus extra to dust on top)
  • 1/4 teaspoon paprika
  • Lots of cracked pepper to taste
  • 1 extra-large egg (or two smaller ones), chilled
  • 1 cup heavy cream, chilled
  • 8 tablespoons unsalted butter, cut in 8 pieces, chilled
  • 3/4 cup finely grated parmesan; in the dough
  • 1 cup minced bacon (about 9 strips bacon); small bites
  • 3/4 cup chopped chives
  • 1 tablespoon milk
  • 1 egg yolk
  • 3/4 cup grated extra sharp cheddar cheese (to put on top of the scones prior to baking)


  1. Whisk together your cake flour, all-purpose flour, sugar, baking powder, salt, pepper (add more than you think you should) and paprika.
  2. In another bowl, whisk together your extra-large egg and heavy cream.
  3. Drop the 8 butter chunks on top of the flour mixture. Using either a pastry blender, fork or your hands, blend together until the butter is about the size of peas.
  4. Drizzle the egg-cream mixture over the top of the flour mixture.
  5. Using a fork, stir and press with the back of your fork until a rough, craggy ball starts to form.
  6. Add your bacon, parmesan and chives.
  7. Flour your hands and get in there and blend everything together. Be sure to get the rogue flour bits on the bottom of the bowl. If you need to use the palm of your hand to blend everything, do so. Don’t over mix. Please. Re-flour your hands as necessary. This dough is on the moist side…you want it that way, so don’t use too much flour, just enough so that all of the dough isn’t sticking to your hands.
  8. Divide your dough into four equal-sized chunks.
  9. Lightly flour either a silpat or parchment-covered baking sheet.
  10. Grab one of your chunks and gently shape it into a round. Pat it down to about 3/4 to 1 inch thick. Make sure your sides are pretty straight, 45 degree angles. Flour your hands more as necessary.
  11. Repeat with remaining dough rounds.
  12. Whisk together the 1 tablespoon of milk with the 1 egg yolk.
  13. Brush the milk-yolk mixture on top of the scones.
  14. Sprinkle a little sea salt flourish on top.
  15. Lastly, evenly sprinkle with the cheddar cheese.
  16. Pop in the freezer for 30 minutes to overnight. If you are going to freeze for overnight (or longer), let them get solid in the freezer (usually an hour will do the trick) and then pull them out. Wrap each round individually in plastic wrap, foil and then a reusable freezer bag and pop back in the freezer until you are ready to use.
  17. When ready to bake, preheat your oven to 400 degrees F.
  18. Pull the scones out of the freezer.
  19. Using a very sharp knife, cut each round into four wedges, for a total of 16 petite scones. Cut straight down and pull right back up with your knife.
  20. Allow about 1 1/2 to 2 inches of space between the scones…I like to give them some breathing room.
  21. Bake for 12-15 minutes. You want the tops to get the slightest bronze hue…you don’t want a full-blown tan.
  22. Let cool for about 10ish minutes on the baking sheet and then transfer to a cooling rack.
  23. These bacon cheddar chive scones are best served within a couple of hours of baking, but we were still grubbing on them the next day.
bacon + cheddar + chive petite scones | DisplacedHousewife


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Rebecca xox


  • Rendy March 20, 2017 at 1:19 AM

    Hi Rebecca, is cake flour the same as cake & pastry flour? I’m not sure I have seen just cake flour here in Toronto :S

    • Rebecca Firth March 20, 2017 at 9:05 PM

      Hi Rendy! Cake flour and pastry flour are a wee different. Cake flour has less protein than the pastry flour and will behave differently. As I haven’t made this recipe with pastry flour I can’t respond with any specificity…they could be a touch less tender. That said…if you don’t have access to cake flour it would be my choice for a substitute. I hope this helps. If you do use the pastry flour let us know how it goes!!! xoxo

      • Rendy September 19, 2017 at 2:45 AM

        HI Rebecca! i was surprised to see my name here with the same question in my mind! LOL – that’s because i forgot i had asked it in March but i still haven’t had a chance to dabble in this recipe yet….hopefully this weekend! Thanks for your help! :)

        • Rebecca Firth September 23, 2017 at 3:50 AM

          Hi Rendy — I hope you had a chance to make and enjoy them!!! xoxo

  • Amanda June 10, 2015 at 10:19 PM

    These look super delish!!